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The Specialty Foods Association lays out its predictions for the top 10 specialty food trends in 2015.

Do you have a craving for cricket flour? Or how about some culinary cannabis? Well, according to new predictions from the Specialty Foods Association, these may be some of the top specialty food trends in 2015.

With many consumers seeking to get more out of their food in 2015, the association says more people are turning toward stronger flavors, alternative sweeteners and snacks made from plant-based “meat” and even products infused with marijuana.

“Food producers are tapping into the growing sophistication and buying power of today’s consumers,” says Denise Purcell, editor of Specialty Food News. “They are catering to new demands for better ingredients, sustainable packaging and more convenient ways to shop and eat.”

The specialty foods sector is an $88.3 billion industry. The association says six out of 10 US consumers purchase specialty foods, with expectations this number will rise in 2015.

There were also a few honorable mentions. The association says some bonus trends to be on the lookout for include: small-batch, local yogurt; the next superfood contenders: kaniwa, baobab and soursop; and the next kale: seaweed and cauliflower.

Jeremy Gerrard was Food Engineering's Digital/Online Editor. He is a graduate of Auburn University with a degree in journalism. His previous work experience includes years spent as a reporter with the Daily Local News out of Chester County, PA. In addition to writing feature articles for Food Engineering, Jeremy covered the Dry Processing, Field Reports and People and Industry news sections.

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